Modified dry milk.



PATENT OFFICE.

JAMES ROBINSON HATMAKER, OF PARIS, FRANCE.

MODIFIED DRY MILK.

Specificationbf Letters Patent.

Patented June 23, 1908.

Application filed September 15, 1905. Serial No. 278,592.

To all whom it may concern:

Be it known that 1, JAMES ROBINSON HAT- MAKER, a citizen of the UnitedStates, residing at Paris, France, have invented new and usefulImprovements in Modified Dry Milk, of which the following is aspecification.

My invention is a new dry, homogeneous food composed entirely of milkconstituents and prepared so as to be free from germs and easilyassimilable by infants and others, and having approximately thefollowing composition:

Casein 24% Butterfatflu 12 h/Iilksugar 54 lV[ilksalts 5 Moisture 5 Ithaving been proved that drying cows milk rapidly by exposin it in a verythin film or layer, for a limite time, to the evaporation influence of atemperature in excess of 212 F. not only completely sterilizes it butrenders its casein ingredient easily assimilable, I prepare the liquidfrom which my new food is obtained and dry it rapidly, in a very thinuniform film upon a suitable surface heated in excess of 212 F. untilonly sufficient water for its good preservation remainssubstantially asdescribed in the specification of Letters Patent No. 712,545 (datedNovember 4, 1902).

The dry product obtained is homogeneous in character, light in color andin form, flaky and easily reduced to powder, and perfectly sterile.

The particular composition of my food is most important for itisextremely rich in easily assimilable casein, fairly rich in )nilksugarandrelatively low in fat.

l have found that a much higher percentage of casein than is commonlyrecommended is highly desirable in infant feeding and that casein in theeasily assimilable form in which I employ it is highly suitable for thepurpose and that it is advantageously employed, in many cases, with alow ercentage of fat.

I prepare the liquid fiom which my dry food is obtained by removing aportion of the cream from fresh milk (leaving therein only suflicientcream to give approximately the percentage of fat specified, in the dryprodnot) and then adding to itpreferably in solutiona sufficientquantity of milk-sugar to give the dry product to be obtainedapproximately the percentage of milk-sugar specified. Salts natural tomilk may also be added if necessary or desirable. aration is. then driedrapidly, above.

Making a solution of milk and milk-sugar and then drying such solutiongives a homogeneous product that is very different in character frommechanical mixtures of dry mill; and milk-sugar. Furthermore drying themilk-sugar in solution with the milk, as above indicated, ives acompletely sterile product,the ad ed milk-sugar being sterilized as wellas the milk.

What I claim as my invention and desire to secure by Letters Patent is:

The hereinbefore described homogeneously-combined sterile food in lightdry form, for infants and others, com osed of milk constituents inapproximate y the following proportions: casein, 24%; butter fat, 12%;milk sugar, 54%; milk salts, 5%; moisture, 5%.

In testimony whereof I have signed my name to this specification in thepresence of two subscribing witnesses.

JAMES ROBINSON llA'lMAKllR.

as indicated Witnesses:

WILLIAM S. MAGILL, RU OLPH LEIPOLD.

This prep

